Sweet Potato Brownie – By Holly May

SWEET PROTEIN POTATO BROWNIE

by Holly May

Brownie lover or not, we guarantee that this brownie is one that you’ll find yourself inhaling a slice of … in one sitting!

Yep, we know from experience! The good news is it’s chock full of healthy goodness. Check out the ingredients!
While we’d love to claim this recipe, it is the wonderful Holly May’s. This clever young lady stocks these brownies, bliss balls and other goodies at the stockists below, so hunt her down.

METHOD

2. Cut and peel sweet potato, dicing into small cubes. Over high heat, bring a large pot to the boil gently adding the cubed sweet potato, ensuring the water covers the content entirely. Allow boiling for 10 minutes before reducing heat to a low simmer. Continue to simmer until sweet potato has softened just enough to spike with a fork.

3. Drain the water and add sweet potato to a food processor or thermo mix along with melted coconut oil, maple syrup and almond milk. Secure the lid and blend on high speed for 20–30 seconds until mixture forms a smooth, creamy and runny consistency. Set aside.

5. Once the mixture forms a thick batter evenly pour into the lined baking tray, pressing firmly into the edges. Bake the brownie for 30–35 minutes until firm to touch. Cover the brownie with a tea towel and allow to cool entirely before icing.

7. Pour the chocolate icing mix over the entire brownie spreading evenly. Set aside
in the refrigerator for 2–3 hours minimum for chocolate to set firmly.

8. Remove the brownie from the tray. Using 1 cup of boiling water in a deep dish
submerge the knife heating the blade before slicing. This will ensure clean edges
to be sliced. Re-applying the knife to the boiling water after each slice, wiping
away excess moisture with a clean tea towel. Lightly dust with cacao powder and
serve.

Can be served cooled or warmed alongside Greek yogurt and fresh berries.
Will stay fresh refrigerated for up to 5 days.